From FOOD-TRAK's Database page, you can create, edit, and delete data about Items, sub-recipes and recipes, as well as keep important information about your Vendors. FOOD-TRAK also places the Group Editor here as it plays in important role in the structure of your Site.
It is here that you build your database according to your needs, using the Item, Vendor, and Group Editors to enter all the information the system needs to generate reports, warn you of shortages, oversupply and variances in your inventories. Each item you normally use in your establishment, its cost, units of measure, storage locations, etc. are all entered until you have an accurate reflection of each single item.
From these Items, you will use the Item Editor to create sub-recipes, which are ingredients used in full recipes. And, putting Items and sub-recipes together, you create your menu items! FOOD-TRAK then keeps track of all the cost factors, inventory control and recipe sizing information.
FOOD-TRAK employs a recipe costing 'on-the-fly' recalculation approach. In an effort to increase the speed and performance of the system, this means the Perpetual Inventory Engine does NOT update the cost of every recipe in the database each time it is executed manually or on a scheduled basis. FOOD-TRAK will display the current cost of a recipe in appropriate situations. There are a number of transactions and user activities which trigger the immediate cost recalculation of a recipe including:
A note of clarification related to viewing recipe costs on the Item Selection screen: When a user accesses Database, Elements, Items or Recipes and then selects a view which includes cost (e.g. Recipes Only: Name and Cost) not all of the recipes displayed on the screen will have their costs recalculated to current. Rather the recipes will display with the last calculated cost triggered by one of the events in the list above and the date and time stamp of that recalculation.
FOOD-TRAK organizes your items into manageable Groups and Categories that result in highly organized, readable reports and data entry forms. It does this according to the way you organize the system to the needs and structure of your establishment using the Group Editor. Developing the strata of Inventory Locations, Report Groups, Recipe Categories, and Profit Centers enhances the organization and detail of the information FOOD-TRAK gives back to you in reports and easy-to-follow invoices, inventory, and transfer forms.
Finally, the Vendor Editor stores not only the name and address of your purveyors, but essential contact names, phone and FAX numbers, accounting data, customer numbers and the items normally purchased from a vendor.
For more Help on any of the Editors, please click the appropriate button below.